Saturday, July 22, 2017

Teriyaki Flank Steak

This recipe gets assigned to the category "Goof-Proof". If you can read, you already have all of the tools necessary to cook this universal crowd-pleasing dish. It's the perfect balance of salt and sweet in what is one of the best tasting cuts of beef around. This is a Jeff Gordinier recipe and it will make 4 to 6 servings.

When I make this meal, I like to pair it up with my very favorite (and oh so fragrant) white rice...basmati. It, too, could not be any easier. Put 2 cups of rice in a sauce pan along with 2-1/2 cups of water. Bring it to a boil, then reduce heat to simmer and cover. After 15 minutes, turn the heat off...leaving the pan in place. And in 15 more minutes you'll have a pan of perfect basmati rice that all you have to do is fluff and serve.

1 cup vegetable oil
1/3 cup soy sauce
1/3 cup brown sugar
1 garlic clove, minced
1 teaspoon fresh ginger,  minced
1/2 teaspoon fresh ground pepper
1 flank steak, about 1-1/2 pounds


    1. Whisk together the oil, soy sauce, brown sugar, garlic, ginger and pepper in a large bowl. With the tip of a knife, lightly score the surface of the steak in a crisscross pattern. Immerse the steak in the marinade and refrigerate for 4 to 8 hours, turning it over now and then.
    2. Prepare a grill for direct cooking over high heat. When the coals are white-hot, place the steak on the grill, shaking off excess marinade first. Cook roughly 4 minutes on each side for medium rare. Let the steak rest for 5 minutes, then slice it thinly on the diagonal.

    Wine pairing: A big fruit-bomb Zinfandel. A Rombauer, if you are really lucky.

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